Chicken Legs with Vegetables

Chicken Legs with Vegetables

Chicken legs cooked in a tomato sauce with mushrooms and carrots.

4 servings
Preparation 10 min
Cooking 35 min

280 calories per serving 


1 onions, finely chopped   200 g
2 carrots, cut into 3-4 mm thick rounds   200 g
8 button (white) mushrooms, quartered   110 g
1/2 cup chicken broth   125 mL
3 tbsp raisins   30 g
2 tbsp canola oil   30 mL
8 chicken drumsticks, skinless   900 g
1 1/2 cup canned tomatoes (diced)   380 g
2 tsp herbes de Provence   2 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

Put the serving dish in the oven at the lowest setting to keep the chicken warm after its initial sautéing.


  1. Prepare the vegetables : Finely chop the onion, slice the carrots into thin rounds (3-4 mm thick), cut the mushrooms into quarters. Soak the raisins in a small cup of lukewarm water. Set aside.
  2. Heat the oil in a pan over medium heat, then add the chicken drumsticks and sauté thoroughly on each side until golden, about 7-8 min. Take the chicken pieces out of the pan then set them aside on the warmed serving plate in the oven.
  3. Add the onion to the pan, then sauté 2-3 min. Add the carrots and mushrooms then cook 2-3 min. Add the raisins and broth. Scrape the bottom of the pan thoroughly as the liquid comes to a boil.
  4. Put the chicken back into the pan, then add the diced tomatoes and herbs. Season with salt and pepper to taste. Cover, then simmer 20-25 min until the chicken is tender. Serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (310g)


% DV*

* DV = Daily Value




12 g

18 %

Saturated 0.4 g
+ Trans 0.1 g

3 %


70 mg


210 mg

9 %


19 g

6 %


3 g

11 %


11 g


25 g

Vitamin A

70 %

Vitamin C

25 %


6 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 2 servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: serving

More info


Free :
Added Sugar, Trans Fat
Low :
Calories, Saturated Fat, Sodium
Source of :
Calcium, Copper, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin D, Zinc
Good source of :
Potassium, Vitamin E, Vitamin K
Excellent source of :
Vitamin A

More info

This recipe is in the following categories: Poultry | Main courses/Entrées | Diabetes-friendly | Halal | Kosher | Low Calorie | Low Saturated Fat | Low Sodium

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